Add the pork and onion and toss to coat. Cook, covered, until the pork is tender and shreds easily, 7 to 8 hours on low or 4 to 5 hours on high.

Ten minutes before the pork is done, squeeze 1/4 cup juice from the orange into a large bowl. Add the sour cream, remaining teaspoon vinegar, and 1/4 teaspoon each salt and pepper and whisk to combine. Shred the lettuce. Add it to bowl and toss to coat.

Using 2 forks, shred the pork and stir it into the cooking liquid. Form sliders with the rolls, pork, and romaine slaw. Serve with potato chips and pickles, if desired.

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